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Old-fashioned German Bienenstich recipe: this bee sting cake recipe dates back to the 15th century | Cakes/Cupcakes


Bienenstich, or Bee Sting Cake, is a classic German dessert often served with tea. Legend has it that 15th century German bakers who threw beehives at raiders from a neighboring village celebrated (successfully!) baking this cake. Yes, Bienenstich translated to bee sting. Interesting, right?

This easy Bienenstich cake recipe may not be the same recipe the German bakers made, but it’s delicious. It can be served at room temperature or chilled. Store leftover cake in the refrigerator in an airtight container for three to four days.


Cuisine: German

Prep time: 20 minutes plus time to cool the cake
Cooking time: 30 minutes
Total time: 50 minutes


Servings: Makes 1 cake


Ingredients

Seizure

Topping

filling

Before serving


This is how you make it:

  1. To make the topping, combine the almonds and sugar in a bowl. Put aside.
  2. For the cake batter, beat the eggs, vanilla and icing sugar in a bowl with a electric mixer until creamy, about 5 minutes. Add the flour, baking powder and salt. Beat until well combined. Pour the batter into a buttered and floured 9-inch springform pan. Sprinkle with the topping. Bake in a preheated 350 degree F oven for about 30 minutes or until a toothpick comes out clean. Remove from the oven, remove the side of the tin and let the cake cool.
  3. To make the filling, whisk the pudding mix and whipped cream until thick and spreadable. (If it’s too thick, you can add a little milk.)
  4. To assemble the cake, use a serrated knife to carefully cut the cake in half horizontally. Spread the filling over the bottom layer and put the top back on. Serve immediately with honey, if desired, for drizzling, or let cool until ready to serve.


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